Rice With Syrup Recipes

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RICE RECIPES: JEWELED RICE PILAF



Rice Recipes: Jeweled Rice Pilaf image

One of our favorite rice recipes! Make ahead tip: cook your rice in advance and store it in the fridge until you're ready to make the recipe.

Provided by Jeanine Donofrio

Categories     Main dish or side dish

Time 32m

Number Of Ingredients 20

4 cups cooked long grain white, brown, or wild rice
2 teaspoons extra-virgin olive oil
1 bunch scallions (white and green parts, chopped)
3 cloves garlic (minced)
⅓ cup toasted (chopped pistachios)
½ cup chopped parsley
½ cup pomegranate arils
⅓ cup fresh mint leaves
Sea salt and freshly ground black pepper
Roasted Chickpeas (optional)
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon fresh orange juice (plus 1 teaspoon zest)
1 tablespoon fresh lemon juice
½ teaspoon maple syrup
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cinnamon
½ teaspoon sea salt
Freshly ground black pepper

Steps:

  • Make the dressing: In a small bowl, whisk together the olive oil, vinegar, orange juice, zest, lemon juice, maple syrup, cumin, coriander, cinnamon, salt, and a pinch of pepper. Set aside.
  • Heat the oil in a large skillet over medium heat. Add the scallions, garlic, pinches of salt, and pepper and cook for 1 minute until soft. Reduce heat to low and add the cooked rice, using the back of a wooden spoon to break up any clumps. Heat until warmed through. Turn off the heat and stir in the dressing, pistachios, parsley, and pomegranates. Top with mint leaves and roasted chickpeas, if using. Season to taste and serve.

CREAMED RICE WITH MAPLE SYRUP



Creamed Rice With Maple Syrup image

Make and share this Creamed Rice With Maple Syrup recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup rice
1 1/2 cups milk
1 cup heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup maple syrup

Steps:

  • Place the rice and milk in a heavy-bottomed saucepan with a lid. Bring to a boil; watch until this happens. Turn the heat to simmer, cover the pot and check it after about 10 minutes. Gently stir the rice with a fork. You want the rice to absorb all of the milk and get tender in the process. This shouldn't take more than 20 to 25 minutes. Check often and be patient.
  • When the rice is tender, remove saucepan from the heat. Let it cool. Pour the cream into a mixing bowl and add the sugar, vanilla and salt, stir and taste. Add another spoonful of sugar if it isn't sweet enough for you. Beat the cream until it holds stiff peaks. Stir the cream into the rice.
  • Serve in small bowls and drizzle a little maple syrup on top. Heat the syrup first, if you'd like.

Nutrition Facts : Calories 443.7, Fat 25.6, SaturatedFat 15.8, Cholesterol 94.3, Sodium 214.9, Carbohydrate 48.3, Fiber 0.3, Sugar 21.6, Protein 5.8

RICE WITH SYRUP



Rice With Syrup image

I used to make this for breakfast often for myself as a child usually when no one was supervising. The trick is to use imitation maple syrup. I submit this recipe to the world for the glory and fame it will (and has) brought me. Coming soon to a dining table near you!!

Provided by COOKGIRl

Categories     Breakfast

Time 6m

Yield 1-2 serving(s)

Number Of Ingredients 3

1 1/2 cups plain long grain white rice, leftover rice, cold
1/4 cup imitation maple syrup (Mrs. Butterworth, Brand X)
2 tablespoons margarine, NOT butter (Mom used Parkay)

Steps:

  • In saute pan melt margarine. Add the rice and break up with a fork.
  • Fry the rice until golden, flattening the rice in the pan with the bottom of a spatula. Fry for about 6-8 minutes.
  • Serve hot with real imitation maple syrup and a glass of Tang.

Nutrition Facts : Calories 1425.7, Fat 24.7, SaturatedFat 4.5, Sodium 287.1, Carbohydrate 276.1, Fiber 3.6, Sugar 48.2, Protein 20

RICE PUDDING WITH RAISIN & CINNAMON SYRUP



Rice pudding with raisin & cinnamon syrup image

Known as Arroz con Leche in Mexico, this is perfect served in small glasses

Provided by Sarah Cook

Categories     Dessert

Time 50m

Number Of Ingredients 9

200g pudding rice
zest 1 lemon
zest 1 orange
1l whole milk
100g caster sugar
85g raisins or sultanas
1 cinnamon stick
100g light brown muscovado sugar
3 tbsp double cream

Steps:

  • Put the rice in a large pan with 500ml water and the lemon and orange zest. Bring to the boil, cover, lower the heat, then cook for about 15 mins until all the water has been absorbed. Uncover, stir in the milk and sugar, then simmer for 20-25 mins, stirring often, until the rice is tender and sauce thickened. Cool, then leave at room temperature.
  • Put the raisins into a small pan with the cinnamon, muscovado and 100ml water. Gently heat until the sugar has melted, then bubble for a min until syrupy. Stir in the cream, then cool in the pan.
  • Dish up at the last minute - stir a little milk through the rice mixture if it has become 'solid' after sitting for a while. To serve, divide the rice pudding between 8 glasses or small bowls and top with a spoonful of the syrupy raisins.

Nutrition Facts : Calories 317 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 39 grams sugar, Protein 7 grams protein, Sodium 0.17 milligram of sodium

BROWN RICE PUDDING WITH MAPLE SYRUP



Brown Rice Pudding With Maple Syrup image

I'm always looking for ways to make desserts healthier. You could certainly use soy milk if you wanted to, and 1/2 cup of raisins can be added if you want. This recipe was originally found in Leanne Ely's "Healthy Foods." Prep time does not include cooking the rice as I usually have some leftover.

Provided by ladypit

Categories     Dessert

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup cooked brown rice
1/2 cup maple syrup
1 3/4 cups milk (I use skim though 1% is probably better)
1 egg
3 egg whites
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

  • Mix together all ingredients but rice in a medium pot.
  • Add the cooked rice and cook for 10 minutes over low to medium heat.
  • Serve with a little cinnamon or sweetener, if desired.

MITARASHI DANGO (RICE BALLS IN SYRUP)



Mitarashi Dango (Rice Balls in Syrup) image

A springtime favorite in Japan, these tender rice dumplings are grilled and coated in a sweet soy glaze. Serve them as a snack.

Provided by Maori Murota

Time 30m

Yield Makes 5 skewers

Number Of Ingredients 7

150 g (5½ oz) silken tofu
100 g (3½ oz) shiratama-ko (Japanese glutinous rice flour)
½ cup water
40 g raw (demerara) sugar
3 Tbsp. soy sauce
1 Tbsp. mirin
1 Tbsp. potato starch

Steps:

  • Knead the tofu and rice flour together, mashing the tofu well with your hands. Once the mixture forms a smooth dough, shape it into a log. Divide into 20 pieces and roll the pieces into small balls. Meanwhile, bring a large pot of water to a boil.
  • Cook the balls in boiling water: once they rise to the surface, cook for a further 2 minutes. Transfer the cooked rice balls to a bowl of cold water to cool them down quickly. Drain, then thread 4 balls onto each skewer.
  • Lightly char the surface of the balls on a wire grilling rack, either on the barbecue over medium-high heat, or over a gas ring. If you don't have a grilling rack, you can char them on a high heat in a dry frying pan.
  • To make the syrup, place all the ingredients in a saucepan and bring to the boil, stirring constantly with a wooden spatula. Reduce the heat to low, and continue to stir and cook for another minute until the syrup becomes thick and clear. Roll the skewers in the syrup so the balls are well coated.

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